No Knead English Muffin Bread

$0.71 recipe / $0.06 per slice

I haven’t baked any bread in a long time, mostly because I don’t eat bread very often lately. I do love to bake, though, so when I came across this recipe for No Knead English Muffin Bread on KitchenParade.com, I knew I had to make it, even if just for fun. If you’re a bread person and eat it often, making your own bread can be a huge money saver. An artisan loaf at the store will run you between $3-$4, but you can make it at home for less than a dollar. If you’re intimidated by baking bread, a “no knead” recipe like this is perfect to get you started and a little more comfortable with the bread making process.

What makes this bread “English Muffin” bread? I dunno, just the heavy coating of cornmeal and delicate crumb, I guess. To me English Muffins are a bit more “eggy”, but this bread is still great all the same. So, we’ll just call it English Muffin bread for fun, deal?

4.75 from 12 votes

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No Knead English Muffin Bread

This homemade English Muffin Bread requires no special machines and no difficult kneading to create a soft and delicious loaf.

Total Cost
$0.71 recipe / $0.06 serving

Prep Time1hour30minutes

Cook Time30minutes

Total Time2hours

Servings121 slice each

AuthorAdapted from KitchenParade.com

Ingredients

2 1/4cupsflour (plus some for dusting)$0.38

2tsp(or one 1/4 oz. packet) instant yeast$0.19

1Tbspsugar$0.03

3/4tspsalt$0.03

1cupwarm water$0.00

2Tbspcornmeal$0.08

Instructions

In a large bowl, combine 1 cup of the flour with the yeast, sugar, and salt. Add one cup of warm water and mix with a hand mixer on medium speed for three minutes. Use a timer to make sure it is mixed for a full three minutes.

Begin to add the remaining 1 1/4 cups of flour, a small amount at a time, until you can no longer use the mixer. At that point, use a large wooden spoon to stir the rest of the flour into the dough. The amount of flour needed may be slightly more or less depending on the moisture content of your flour, but you should aim for a very soft, pliable, slightly sticky dough in the end.

Coat a loaf pan with non-stick spray, then dust the inside heavily with cornmeal (about 2 Tbsp). Sprinkle a little extra flour onto the dough to keep it from sticking to your hands and mold it into a rough loaf shape. Place the loaf in the pan, cover with a damp paper towel, and let rise for one hour, or until the loaf has risen higher than the top of the loaf pan.

Preheat the oven to 400 degrees. Bake the risen loaf for 30-45 minutes, or until it sounds hollow when tapped. If the top begins to brown too much before 30 minutes, cover with foil to reduce further browning (I covered mine after 20 minutes).

Remove the loaf from the pan and let it cool completely before slicing.

No Knead English Muffin Bread

Step by Step Photos

Start by combining 1 cup of flour, 2 tsp instant yeast (or one 1/4 oz. packet), 1 Tbsp sugar, 3/4 tsp salt, and one cup of warm water in a large bowl. Mix the ingredients using a hand mixer set on medium speed for three full minutes. A word to the wise, start the mixer on low then increase to medium once it starts to come together, so you don’t spray flour all over your kitchen. ;) This mixing action partially develops the gluten, which is a substitute for the kneading process.

After mixing for three minutes, begin to add the remaining 1 1/4 cups flour, a little at a time. Once it becomes too thick to use the mixer, use a large wooden spoon to stir in the rest. The total amount of flour you need may be slightly more or less, depending on the moisture content of the flour. The end result should be a soft, pliable, slightly sticky dough (no piles of dry flour on the bottom of the bowl).

Prepare a loaf pan by coating it with non-stick spray, then using about 2 Tbsp of cornmeal to dust the inside. This creates a nice thick crust of crunchy cornmeal on the outside of the bread—just like an English Muffin!

Sprinkle a little flour on the dough and your hands to keep it from sticking, then shape it into a rough loaf. It doesn’t have to be perfect. If you *want* to knead it a couple times, it will make the dough a bit more even and pretty, but it’s not necessary. Place the loaf in the prepared pan.

Cover the loaf pan with a damp paper towel and let it rise for one hour or until it rises up out of the top of the loaf pan. I let mine go for about 1 hour and 15 minutes because it was a tad chilly in my house. Again, the lumpy shape of the top can be eliminated by working the dough just a bit before shaping it into a loaf.

Preheat the oven to 400 degrees, then bake the english muffin bread for 30-45 minutes, or until it’s golden brown and sounds hollow when you tap the crust. If the top begins to brown too fast (it needs to be in the oven for at least 30 minutes), you can cover it with foil to slow the browning process. I ended up adding foil at about the 20 minute mark and baked for 30 minutes total.

Letting the loaf cool completely before slicing it is one of the hardest things to do, but one of the most important. The english muffin bread is soft and squishy when warm and trying to slice it in that state will tear it apart or flatten it completely. Neither is good. So, let that bread cool!

Once it’s cool, slice it, toast it, and slather it up with some butter and jam!

76 comments on “No Knead English Muffin Bread”

I made this yesterday before Ms. Hurricane Irma came through SC. I let it rise for over an hour, and it didn’t come over the top of the pan (I could have covered it better). I decided not to wait longer in case I lost power (I didn’t til hours later). It isn’t “soft and squishy,” but it isn’t too dense and is VERY yummy. :)

I just wanted to comment to say that I successfully made this with regular dry active yeast — I let the yeast bloom in 1 tsp sugar and 1/4 cup warm water, and then proceeded with the recipe, cutting the 1 cup in the recipe to 3/4 cup. Didn’t rise quite as high, but still turned out delicious!

Unfortunately you need instant yeast for these no-knead breads because they can be added to the flour mixture dry and don’t need to be proofed in warm water first. Traditional yeast needs to be “woken up” by mixing with warm water before being mixed into the dough. :)

Mine didn’t sound hollow when I tapped it… And I cooked it for 20 mins without foil and about 18 mins with foil wrapped around. What am I doing wrong?! :'( It still tasted great, but I feel like I’m missing something when mine won’t do what it is supposed to do!!!

I liked the texture of this bread, nice and airy and light; but it tasted very bland to me. I think because usually no-knead bread is left to sit for a long period of time to let the flavor develop, and this obviously didn’t require that. Maybe letting it sit overnight, then letting proof again in the pan will make it taste better?

Hi! I’m Beth

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